Blueberry Pecan Baked Oatmeal Cups Recipe 
Healthy Registered Dietitian breakfast recipe for oatmeal lovers!
Calling all oatmeal lovers! This Registered Dietitian approved make-ahead breakfast (or snack!) recipe works great eaten fresh or pulled out of the freezer and reheated for busy mornings. Although you may think this is a muffin recipe, think of this more like oatmeal, conveniently baked into a cup.
Makes 12 baked oatmeal cups
What You Need
- 2 cups rolled oats
- 1/2 cup chopped pecans (or any other of your favourite nuts)
- 1 tsp baking powder
- 1 tsp cinnamon (or other spices, add more or less to taste)
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup real maple syrup
- 1 tsp vanilla extract
- 1 cup blueberries
How to Make the Blueberry Pecan Oatmeal Cups
- Preheat oven to 350. Grease or line a 12-cup muffin tin with muffin cups.
- Mix oats, pecans, salt, baking powder, and spices. In a separate bowl, mix eggs, milk, syrup, and vanilla. Pour wet ingredients over dry, and mix well to combine. Fold in blueberries.
- Fill muffin cups about halfway, and bake until just set – about 30 minutes. Cool for 10-15 minutes and remove from tin.
- Can be kept in the fridge for 3 days, or in the freezer for a month.
- Serve warm on their own or with plain Greek yogurt and a drizzle of maple syrup.
Nutrients per serving
Calories: 107
Fat: 5g
Protein: 3.4g
Carb: 12.9g
Dietary Fibre: 1.4g
Sodium 115 mg
Calcium 80 mg
Iron 1 mg
Potassium 150 mg
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
I just made this recipe. I found when I was mixing it, it had more liquid than I expected…..it’s cooking now. Was that normal that the mixture was quite “ liquidy” ( not a word, I know!) before it is cooked?
Hi Frances – thanks for your note. The mixture will be runny but does firm up as it cooks – hope it worked out for you!
Is the recipe correct that there is no flour? I guess that’s why the batter is runny, as described in another comment. Thanks.
Hello Lisa – yes the recipe is correct – this isn’t a “muffin” recipe but think of it like “oatmeal” that is baked and happens to be in the shape of a muffin. Once made it has the texture of firm oatmeal. The oats will absorb the liquid if you let it sit a bit. Hope this helps!